Seared salmon is a staple in our home. In fact, it’s the only fish preparation my definitively non-fish loving son will eat without complaint! Once you make it this way, I doubt you’ll ever go back.
I created this dish for the February 2016 issue of Sheridan Road magazine as a make ahead pre-theatre menu. The salad is best at room temperature, so you can serve it immediately or prepare it a day in advance and set it out an hour before serving. The salmon isn’t make ahead, but it cooks in eight minutes max! By the time you set your table, the entire meal is ready. Read More